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Pan-roasted scallops with crispy pancetta

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Ingredients

  • 12 scallops
  • 12 garlic cloves, crushed
  • 1/4 cup parsley, chopped, plus a tablespoon for garnish
  • 1/2 cup sunflower oil
  • 1 cup tblsp olive oil
  • 12 tablespoon butter, cut into 12 pieces
  • 1/4 pound pancetta, diced

Preparation

Baking Directions:

Set oven broiler on high.

In a separate small frying pan, add the tablespoon of olive oil and heat on medium heat.

  Add diced pancetta and fry until golden brown and crisp.

Drain on paper towel.

Set aside.

Place scallops in a large hot ovenproof frying pan with a tablespoon of sunflower oil, medium to high heat for approximately 3 minutes.

Don't overcrowd.

Look for a caramelized, seared look, turn once.

Drop a tablespoon of crushed garlic (one clove) and chopped parsley (a pinch) and black pepper, a tablespoon of butter, placed on top of each scallop.

Sprinkle with a little salt on the scallops and place them-3 to a plate.

Spoon pancetta on and finish with a sprinkle of chopped parsley for garnish.

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